Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Copper Fungicide Residues in Australian Vineyard Soils
Adam M. Wightwick, Mahabubur R. Mollah, Debra L. Partington, and Graeme Allinson, J. Agric. Food Chem., 56 (7), 2457–2464, 2008.
Copper (Cu) concentrations were measured in Australian vineyard soils to assess the extent and magnitude of Cu accumulation resulting from the use of Cu-based fungicides and to indicate the likely risks to long-term soil fertility. Soil samples were collected from 98 vineyards across 10 grape-growing regions of Australia and analyzed for total Cu concentrations. Ninety-six percent of vineyards surveyed had elevated Cu concentrations in soil compared to the background Cu concentrations in nearby soil in its native state. Concentrations of total B, Co, Cr, Pb, and Zn were similar to background concentrations and below reported toxicity guideline values. Cu concentrations in Australian vineyard soils were generally much lower (6–150 mg kg−1) than those reported in the soils of vineyards in parts of Europe (i.e., 130−1280 mg kg−1). Concentrations of total Cu were generally below those concentrations reported to cause lethal effects to soil invertebrates; however, Cu exceeded concentrations known to cause sublethal effects (i.e., inhibit growth, affect reproduction, induce avoidance behavior) to those (or related) invertebrates. (We recommend to read the full text article at the original source)
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
Igor, BAROJA-CAREAGA, University of the Basque Country - Elena, GARCÍA DE LA PEÑA, Ardoatek - Dario, CANTU, University of California, Davis - And one, ESTONBA, University of the Basque Country - I...
Alexandra LOWREY, University of Auckland, New Zealand Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland
Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
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